Hillbilly Toffee

There is something about the holiday season that makes me want to bake treats and goodies. I'm not sure what it is, but Christmas carols almost inevitably whoosh me into the kitchen,  with my kids not too far behind.
Almost a decade ago, when I first started teaching,  these toffee crackers were left one day in the teacher's lounge. They have been a household favorite since then! We call it "Hillbilly Toffee" but "Hillbilly Crack" would be just as fitting.
Four ingredients for a sinfully indulgent Christmas candy!
You need: Brown sugar {1/2 cup} one full bag of chocolate chips  one stick of butter and a sleeve of saltines {the saltier, the better!}

Line a baking sheet with tin foil and set your oven to 400 degrees.

Arrange your crackers in rows. Each sleeve has 35 crackers.

Combine your stick of butter and 1/2 cup of brown sugar in a sauce pan.

Turn your heat to medium 

Let come to a full boil

and boil for three minutes.

Don't stir it during this process!

{I set my timer to make sure it is a full three minutes}

Pour over your crackers immediately

Pop into your 400 degree oven and bake for seven minutes exactly.

They should pull out totally immersed and sticky.

Dump your entire bag of chips over the top and let sit for five minutes.

After five minutes, spread with a spoon.

Like so.

Let your favorite helper lick the spoon.

: )

Refrigerate over night.

I know, I know...

This one is tough.

But trust me.

No cheating.

They really need to set up in order to taste perfect.

The next day, you can crack them a part by hand like brittle or use a pizza cutter to create perfect squares.

We tend to just break them haphazardly.

Cutting with a pizza cutter is pretty, but "aint' nobody got time fo' that" at our house!

: )

And then beg and plead and look adorable in order to get as much as possible.

Like crack, I tell ya!

Dig in!

{This recipe has been added to our "recipe" tab up top}

Santa Baby

December is in full swing! We are definitely feeling the holiday spirit with all we have had going on lately. Love this busy time of year! Hollin, at three months, had her first visit to see Santa!

Behind the scenes of my peaceful photo shoots, chaos is just always right out of the viewfinder.

: )

While I balance precariously on the edge of chairs, preening for the perfect shot,

Henry is keeping Hollin entertained with push ups and planks.

Love these silly monkeys of mine!

And yes, I'm fully aware that Hollin's bow is well.. big.

Ha!

I made it from a gift bow I bought at Hobby Lobby, and as a friend on Facebook told me, 

"Hollin will have the strongest neck in Colorado with those bows!"

I love it!

As we say in the South, "The bigger the bow, the better the Mom!"

: )

I bought shirts and fabric and whipped up a couple Christmas shirts for the boys and added a ruffled collar to a little outfit Hollin already had.

They turned out really fun and Harbor especially liked the pom-pom ball for the Reindeer nose.

We donned our new shirts and headed out to have pictures made with Santa,

but not before taking a few at home.

These pictures are truly the calm before the storm, y'all.

Henry was not having it this year. Not one little bit.

He did no lap sitting whatsoever.

None.

He is a blur in the photos, escaping down the electronics aisle of Sam's Club.

#babyontherun!

Oh, he is a hot mess, but we love him so.

And thanks to Harbor, we even had a picture taken of the three of us!

{Thanks, Harbor!}

He is really getting quite adept to my Canon and has quite a steady hand.

We are doing our nightly book advent and really enjoying it!

{I have a link in the "Tutorial" tab up top on how we set it up each year}

Hollin has enjoyed many mid afternoon snoozes in front of the Christmas tree.

Pandora Christmas Jazz station playing, twinkling tree lights, sleeping babes...

The most wonderful time of the year!

And David recently attended his work Christmas party stag.

Poor Daddy.

When you live away from family, kid free events sometimes mean someone has to stay home.

We missed him, but we are so glad he went and had a great time.

He came home with Sonic drinks for all and a few Red box movies.

My Christmas cards have been mailed!

I made 250 this year, but only mailed about 230.

The rest were hand delivered.

They are always such a labor of love, a race against the clock, a challenge.

I totally feel like I'm in my zone making them.

{Cut card stock, breastfeed baby, punch holes for ribbon, breastfeed baby, attach newsletter, breastfeed baby, double stick tape photo, breastfeed baby...}

The year of the baby, as I like to call it, is always a good time around the holidays.

: )

We hope all is well at your house!

Hugs!

One Chop Red Beans & Rice

When you're from the South, like we are, 

you run into Red Beans and Rice at virtually every church potluck.

It is served at dinner parties, Grandma's house, and the week of Mardi Gras. 

At least it is where we come from.

There are lots of ways to make a good jambalaya, but I make it with one chop.

Easy and hearty with all the memories of home, this recipe sticks to your bones!

{Not that I need anything else sticking to my bones! Ha!}

Gather your ingredients:

Extra Virgin Olive oil

Chicken Broth {I only use a cup at most}

Brown Rice

Mild Rotel {I only use a tablespoon or so}

Two cans of red kidney beans

A skinless kielbasa sausage

and some Tony Chachere's seasoning

First:

Give your kielbasa a chop

I call this "One Chop" Red beans and Rice,

 because this chop is the only prep work required.

Toss it into a skillet with a few tablespoons of oil

And stir it on medium heat until it forms a light, crisp crust

Call your big kids into the kitchen to help you.

Tell them stories about the South and how there is no place like home.

: )

Start your rice

Open your cans and drain your beans.

Add your beans to your cooked sausage 

Add Rotel to taste.

We keep it light around here with just a heaping tablespoon at most.

Add to your skillet about 1/4 cup of broth

It will look watery and loose, but that means you are on the right track!

Sprinkle Tony's over the top.

This is a feisty little spice, so sprinkle with caution.

It tends to heat up the longer it cooks.

We add about a tablespoon.

Stir well and bring to a simmer.

Let your broth cook out.

Throw in your cooked rice.

And if it looks a bit too thick and dry, add a few drizzles of broth.

You want some liquid in your skillet.

I usually add a few tablespoons depending on how much broth cooked down.

Cover with your lid and reduce heat to very low.

When the bog is moist, but not soupy, you know it is right!

You can always add more broth if it looks too dry or simmer longer if it looks too wet.

Red Beans and Rice is such a classic staple dish in Southern cooking.

We like it lots!

{Recipe added to the "Recipe" tab at top}